Fresh, locally sourced and prepared meals.

Delivered to your table.

HiRes+Dinara+165.jpg

MY FOOD MISSION

I don’t just love food, I respect it.

I am a chef, classically trained in cuisine and nutrition at Le Cordon Bleu, Paris.

I serve seasonal, ethically-sourced menus to my private dining clients. These menus fuse the warm and exciting flavours of with modern European cuisine.

My nutrition studies have reinforced what my taste buds have always known: local, seasonal food is better for you and tastes fantastic. And have kick-started me on to a mission to help everyone in my community lessen their impact on the planet, one delicious meal at a time.


As an ethical chef, I hold myself and my suppliers to the highest standards.

I only prepare sustainably-produced, seasonal food from suppliers that I know. Where possible, this is organic. Given the complexity of the ‘organic’ definition, I prefer to choose ingredients based on factors like farming practices, seasonality, freshness and soil quality.

I take pride in knowing my suppliers by name and visit their farms regularly. This includes Coxtie Farm in Essex who are Pasture For Life certified and prioritise animal welfare. Coxtie Farm is proof that ethical farming translates to quality on the plate.

It is also important to me that I work as close to zero waste as possible in my kitchen and I strongly believe this is attainable for everyone.

The key to zero waste is discipline. A few simple rules I live by are as follows:

• Plan your meals so you the right amount of produce and none is wasted.

• Use up leftover fruit or veg that are starting to turn – by pickling, baking or stewing.

• Challenge overzealous sell-by dates by storing fresh produce correctly.

I don’t have all the answers, but I’m educating myself and passing on what I learn. This includes by partnering with the Sustainable Food Trust - global leaders in food sustainability who campaign for a more transparent food system. There are some exciting collaborations coming soon – watch this space!


I’m building a community of ethical food lovers.

Regardless of whether someone lives in a city, or doesn’t have a huge budget for their weekly shop, there are small things that we can all do to shop, cook and eat more ethically. I spread the word in a few different ways: